Swedish Pancakes Start The Day Right

May 12, 1988|By Los Angeles Times Syndicate

Central Florida fifth- and sixth-graders can submit their recipes for the Kids in the kitchen column by writing Kidsday, in care of The Orlando Sentinel, P.O. Box 1100, Orlando, Fla. 32802-1100. Recipes selected for publication have been kitchen-tested.

SWEDISH PANCAKES

2 eggs

1 3/4 cups of milk

1 cup flour

2 tablespoons of sugar

3/4 stick butter, melted

1/8 teaspoon salt

Beat eggs with half of the milk. Using a wooden spoon, stir in flour and mix about 1 minute. While still stirring, add remaining milk, sugar, butter and salt. Cover and chill for 1 hour. To fry use a heavy iron skillet. When heated put in 1 tablespoon of oil. To make 8-inch crepes use about three tablespoons of batter for each one. Cook about 1 minute, and then turn with a pancake turner. Drain on paper towels.

Makes 12 servings.

Test kitchen note: You may roll these up jelly-roll style by filling each first with 2 tablespoons of jam or jelly, applesauce or apple pie filling or cherry filling.